After perusing multiple collard green recipes, this, our second attempt at collard greens turned out tasty!

The quandary was whether to saute lightly (brazilian style) or to ‘cook the hell out of them’ (soulful). Most soul foodesque varieties of collard greens involve bacon, bacon grease and loads of butter; but we’re doing this vegetarian and Wild Rose friendly. After attempt #1, there was just too much bitterness in the greens for our palates, even though we sauteed the leaves for about 20 minutes. Tonight, we cooked the hell out of em. Don’t be shy!

Cut the ribs off of the greens, then cut into slices that are about 1/3 of an inch thick. Add the greens to boiling salted water and boil for 15 minutes; then strain.

Mince 3 cloves of garlic and thinly slice a small onion. Melt 1tsp butter with 1 tsp of oil in a pan over medium heat. Add the garlic, onions and strained collard greens to the pan and cook till everything starts to brown and caramelize (about another 15 mins). If you’d like, add a small amount of chilli pepper flakes to the pan too.

Right before serving, squeeze half of a lemon into the pan. The photo below is muted due to the steamy goodness of the greens. We will be making these again.